Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Issue 13 (19th May 2023)

• Record Type: Journal Article
• Authors: Tuly, Sumaiya Sadika; Mahiuddin, Md; Karim, Azharul
• Is Part Of: Critical reviews in food science and nutrition. Volume 63:Issue 13(2023)
• Page Start: 1877
• Page End: 1900
• Publication Date: 2023-05-19
• Subjects: Kinetic modeling -- food drying -- food quality model -- quality prediction -- microorganisms modeling; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2021.1969533
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: Retention of quality attributes during drying of fruit and vegetables is a prime concern since the product's acceptability depends on the overall quality; particularly on the nutritional, color, and physical attributes. However, these quality parameters deteriorate during drying. Food quality changes are strongly related to the drying conditions and researchers have attempted to develop mathematical models to understand these relationships. A better insight toward the degradation of quality attributes is crucial for making real predictions and minimizing the quality deterioration. The previous empirical quality models employed kinetic modeling approaches to describe the quality changes and therefore, lack the realistic understanding of fundamental transport mechanisms. In order to develop a physics based mathematical model for the prediction of quality changes during drying, an in-depth understanding of research progress made toward this direction is indispensable. Therefore, the main goal of this paper is to present a critical review of the mathematical models developed and applied to describe the degradation kinetics of nutritional, color, and texture attributes during drying of fruit and vegetables and microbial growth model during storage. This review also presents the advantages and drawbacks of the existing models along with their industrial relevance. Finally, future research propositions toward developing physics-based mathematical model are presented.